Mochi Pancake
Mochi pancake step x step with asmr goodness 🥞
MOCHI PANCAKE INGREDIENTS
1 cup tapioca flour
1 cup almond flour
2 cup milk of choice (water works here too, but I prefer a milk for healthy fat)
1 scoop of Be Well By Kelly’s Unflavored Plant-Based Protein Powder * (the chocho bean gives the mochi pancake an extra earthy taste and actually made us think of the delicious Korean rice cake: injeolmi)
Pinch of salt
Coconut oil (or oil of choice)
Sprinkle of sprouted pumpkin seed
HOW TO MAKE MOCHI PANCAKE
Mix all dry ingredients together
Add in the milk and mix until well incorporated
Heat skillet over medium heat
Add coconut oil
Pour about 1/4c of the batter for each mochi pancake
Cover with a lid to speed up the cooking process
When the pancake edges are cooked and the center is still a little gooey, sprinkle some pumpkin seeds, and flip
Lower the heat to medium-low (leave it there until you finish cooking the batch)
Cover with a lid for a couple of minutes
When they’re done, both sides should look a touch golden
Serve warm (pairs beautifully with nut/seed butters & a drizzle of honey)
Storage
Freeze any leftover mochi pancakes with parchment paper between each pancake to prevent them from sticking to each other as they freeze up.
When ready reheat, add additional fat to the frozen mochi pancakes and air-fry or bake at 325 for about 10 minutes (including preheating time)
(I prefer: animal fat/lard - the edges will turn crispy while the center remains a chewy mochi texture… YUM.)
Why adding the Protein Powder is key
Every ingredient and measurement my father in law put into this dish is purposeful, but I requested an addition of my favorite protein powder. Why?
the TASTE!
The flavor profile is elevated with this protein powder.
The mochi pancakes tasted noticeably earthier
everyone at the table agreed: chocho bean protein powder shall be added into all batches moving forward!
(more importantly) to blunt the blood sugar spike that happens when we eat carbohydrate rich foods (I.e. rice, tapioca flour, bread, etc)
😬 I’ve personally seen what happens I indulge in goods that contain tapioca flour as a base by using a Levels CGM 👇🏻 this is what happens when I eat a tapioca based bread without added protein.
A tapioca based product spiked my blood sugar up by ~100 mg/dL spike meaning tapioca based products sans protein puts me in a diabetic state. I experimented several times and learned that adding about 20g of protein to my meal allowed me to eat the tapioca based product with no significant spike! Balancing meals and snacks with protein is KEY.
Solution: balance meals/snacks with protein, it slows the digestion of the carbs in the meal thereby preventing large spikes & dips in blood sugar levels;
“balanced blood sugar leads to improved sleep, energy, mood, skin, waistline, cravings, and even slows down aging.” — Glucose Revolution
*use code: MUMWITHABUN for $5 off the Protein Powder at bewellbykelly.com
My in-law’s love coming up with healthy-ish recipes that reconnect them to the flavor profiles of their hometown, but when I became a part of the family, they started brainstorming dishes that I could eat with them. gluten and dairy free dishes, to be exact. I must say, these mochi pancakes makes me feel really loved, included, and I look forward to it.
Spice up Your Life: Add Spices to Your Food
I often get questions about how to add variety to a child’s diet. I get it, huge fibrous veggies can be daunting. So what do we do - how do we encourage variety and broaden a baby / child’s palate?
baby steps.
Via superfood sprinkles. In the form of herbs and spices.
Spices are a game changer especially when they’re high quality.
Herbs & Spices
They’re incredibly nutrient dense. Fantastic at growing a baby/child’s (& adult’s!) palate to make adventurous eaters of them.
In this video, I’m adding one of our favorite anti-inflammatory superfood spices: TURMERIC and pairing it with Organic Cracked Black Pepper & quality salt for flavor and mineral benefits.
Nutrition hack
Pairing turmeric with a bit of black pepper allows for the absorption of the turmeric so your body can reap all the benefits!
TURMERIC PEPPER CHICKEN INGREDIENTS:
Pasture Raised Chicken (I prefer chicken wings & breasts but drumsticks work too!)
100% Avocado Oil (I prefer Primal Kitchen or Chosen foods brand to make sure it is a pure avocado oil)
Generously sprinkled with Turmeric, black pepper, and salt (feel free to add oregano if you want even more of a nutrient & flavor boost!)
Optional: We love to slice up carrots and bake them underneath the chicken - most of them come out crispy. all of them turn out so delicious as they soak in all the spices & the chicken fat. Carrot fries FTW 🙌🏼
Instructions
Chop carrots into finger shape sizes. Spread across a baking tray. Cover carrots with chicken. Spray all the food on the tray with avocado oil. Sprinkle (I have a heavy hand because we LOVE flavor bursting bites) with quality salt, black pepper, and turmeric.
Bake in oven on air fryer mode at 420F* for 20 min. flip chicken and carrots and bake for another 15min until chicken is fully cooked and carrot fries are crisp at the edges.
*Every oven has a different strength so play around with yours and make sure your chicken is thoroughly cooked!
BENEFITS of Turmeric
Potent anti-inflammatory & antioxidant
Potential to improve heart health
Potential to improve brain health (Alzheimer’s)
Possibly helps improve symptoms of depression & arthritis
Korean Side Dish: Stir-fried Dried Anchovies Myeolchi-bokkeum (better than the rest)
Sweet, salty, and crunchy. It’s one of the most popular Korean side dishes and it’s super easy to make. Most recipes that store-bought and restaurant-made versions use include ingredients like syrups, excessive amounts of sugar, inflammatory oils, and sauces that can cause digestive upset.
Our Recipe
Has a SUPERFOOD ingredient that not only makes this taste delicious but also supports a healthy microbiome AND:
Improves energy levels & muscle recovery (from the pollen)
Supports the immune system (from the propolis)
Enhances cognitive function & supports hormone balance (from the royal jelly)
Maybe you guessed that it’s a Bee product by now!
Ingredients
6-7oz dried anchovies (found at a Korean market like H MART)
3 TBSP of 100% pure avocado oil or coconut oil (ghee or butter works too)
3 TBSP of minced garlic (~3 garlic cloves)
3 TBSP of BeeKeepers Naturals SuperFood Honey*
Optional: sprouted pumpkin seeds or nuts of choice (more nutrients + crunch!)
Directions
Heat a skillet over medium heat. Place dried anchovies (no oil at this point) in skillet and stir for a few minutes, until the anchovies turn a shade darker.
Place the dried anchovies in a colander and shake vigorously. Small crumbs/broken pieces will fall through. Set aside. This step makes the final dish a lot more tasty (removes the bitterness).
Add non-inflammatory oil/fat of choice and minced garlic to the skillet and fry the garlic over medium heat until garlic turns slightly golden.
Add in dried anchovies and SUPERFOOD HONEY. Lower heat to Low. Mix until the anchovies are well coated.
Add in optional crunch: we love raw pumpkin seeds in ours, but sesame seeds or peanuts and almonds are fun too!
Serve warm or cold— enjoy!
Storage: keep in an airtight container in the refrigerator for up to 1 month.
* Use Code: MUMWITHABUN for 20% off of BKN’s Superfood Honey
It’s delicious and every ingredient makes this side dish (or snack) a true powerhouse of nutritional goodness.
Dried anchovies: low in mercury, rich in calcium, and high in DHA #brainfood — it’s a superfood in and of itself
Avocado or coconut oil: the healthy fat of choice helps the body absorb the nutrients from the dish
Garlic: extra immune support and umami
*BKN SUPERFOOD Honey: truly unlike the rest, this secret sauce replaces the weird syrups and sweeteners that restaurants and supermarkets use to make their version sticky
Sprouted Pumpkin seeds: not only nutrient dense but also we love the crunch factor.
*Use Code: MUMWITHABUN for 20% off at beekeepersnaturals.com
See blog post for the full recipe, ingredients, and instructions!